Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef with balsamic vinegar sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Beef with balsamic vinegar sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Beef with balsamic vinegar sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook beef with balsamic vinegar sauce using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beef with balsamic vinegar sauce:
- Take balsamic vinegar sauce
- Take 30 grams brown sugar
- Prepare 100 ml red wine
- Make ready 100 ml balsamic vinegar
- Make ready rest of the dish
- Take 400 grams beef sirloin
- Get 40 grams arugula
- Get 40 grams cherry tomatoes
- Make ready 1 ground black pepper
- Take 1 salt
- Get 40 grams parmesan shavings
Season the steaks and cook according to preference. Remove the steaks from the pan and keep warm. Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy. When the meat is brown, add the vinegar and let it bubble away completely.
Steps to make Beef with balsamic vinegar sauce:
- Put all the ingredients for the sauce in a pan and boil them until you obtain a thick sauce. Let it cool down.
- Prepare on each plate a bed of arugula, cherry tomatoes and Parmesan shavings, season to taste
- Preheat a pan on medium/high heat
- Put the sirloins in the pan and cook 3 minutes each side without adding salt (be careful to not pierce the steaks). That's the time for a pink/slightly bloody steak; you can adjust cooking time to your taste.
- Using a sharp knife cut each steak in 2cm thick slices, season using salt and pepper.
- Put the cut steaks on the salad and pour the sauce upon them. Enjoy!
Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy. When the meat is brown, add the vinegar and let it bubble away completely. Sprinkle the meat with salt and pepper, add the stock and the double cream. During the last hour of the cooking time, start preparing the side dishes. Put the beef fillet on the plate and cover it with the Balsamic Vinegar sauce obtained during the cooking.
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